Wednesday, August 29, 2012

Tomato & Goat Cheese Bruschetta

Having a get together for Labor Day weekend?  Try making these Tomato and Goat Cheese Bruschetta; I promise they'll go fast!  I made them recently for a cookout and they disappeared in five minutes flat!  I absolutely love the Natures Way goat cheese I find at the farmers market, but if you don't live in Wilmington (or don't find yourself up at a reasonable hour to make it to the farmers market on Saturdays!), substitute a plain chèvre.  This is a perfect dish for showcasing ripe summer tomatoes.

* 1 baguette, sliced on an angle
* 4 tbsp. olive oil
* 1 medium round of chèvre (about 5 oz)
* 2 ripe plum tomatoes, seeded and chopped
* 1 tbsp. shallot, minced
* 1 tsp. garlic, minced
* 1 tbsp. basil, chopped
* 1/2 tsp. sugar
* salt/pepper
Preheat oven to 400. Spread sliced baguette pieces on a baking sheet and drizzle with 2-3 tbsp olive oil (just lightly coat).  Sprinkle salt and pepper over bread.   Toast for 5-8 minutes until golden.  Meanwhile, combine tomatoes (to seed the tomato, cut in half crosswise, then gently squeeze the tomato until the seeds fall out, being careful not to tear), shallot, garlic, basil, balsamic vinegar, sugar, and 1 tbsp. olive oil. Allow tomato mixture to rest at room temperature for 30 min.  Spread goat cheese onto toasts (after they've cooled slightly) and top with a spoonful of the tomato mixture.  Enjoy!

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